Baked zucchini, tomato and mozzarella casserole
Savor the flavors of summer with this mouthwatering Baked Zucchini, Tomato, and Mozzarella Casserole. Layered with fresh zucchini, juicy tomatoes, and melty mozzarella, then seasoned with garlic, onion, a touch of vegetable oil, and finished with a sprinkle of salt and pepper – perfect for a healthy, delicious meal!
- 13 Feb 2025
- Cook time 35 min
- Prep time 12 min
- 4 Servings
- 8 Ingredients
Baked zucchini, tomato, and mozzarella casserole is a delightful and healthy dish that combines fresh vegetables with the rich taste of melted mozzarella cheese. This simple yet flavorful recipe makes for a perfect side dish or even a light main course, suitable for any occasion. It's packed with nutrients and offers a beautiful blend of textures and tastes that will please your palate.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Mince the garlic clove and finely chop the onions.
- Thinly slice the zucchinis and tomatoes.
- In a skillet, heat the vegetable oil over medium heat.
- Add the minced garlic and chopped onions, sautéing until the onions become translucent and the garlic is fragrant, about 5 minutes. Remove from heat.
- In a baking dish, start by spreading a thin layer of the sautéed onions and garlic mixture.
- Begin layering the zucchini slices on the bottom of the dish, followed by a layer of tomato slices.
- Sprinkle a dash of salt and black pepper over the vegetables.
- Add a thin layer of mozzarella cheese on top of the tomatoes.
- Repeat the layering process with the remaining zucchini, tomato slices, salt, pepper, and mozzarella cheese until all ingredients are used, finishing with a generous layer of mozzarella cheese on top.
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden brown and bubbly.
- Remove the casserole from the oven and let it cool for a few minutes before slicing.
- Serve warm as a main dish or a side. Enjoy!
Tips:
- Tip 1: Use a mandoline slicer to get evenly thin slices of zucchini and tomatoes, which ensures uniform cooking and a professional look.
- Tip 2: To avoid excess moisture in your casserole, lightly salt the zucchini slices and let them sit for 15 minutes before patting them dry. This helps remove some of the water content.
- Tip 3: Experiment with additional herbs and spices, such as basil, oregano, or thyme, to enhance the flavor profile of your casserole.
- Tip 4: For added richness, you can layer in some Parmesan cheese along with the mozzarella.
- Tip 5: If you prefer a crispy top layer, broil the casserole for the last 2-3 minutes of baking time.
In just a few steps, you have created a delicious and nutritious baked zucchini, tomato, and mozzarella casserole. This dish is not only easy to prepare but also highly versatile, making it a great addition to your recipe collection. Serve it hot and enjoy the melting cheese over the flavorful baked vegetables. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 390 grams |
| Energy | |
| Calories 220kcal | 11% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 16g | 4% |
| Fiber 3.88g | 10% |
| Sugar 10g | 10% |
| Fat | |
| Fat 12g | 14% |
| Saturated 6g | 21% |
| Cholesterol 30mg | - |
| Vitamins | |
| Vitamin A 140ug | 15% |
| Choline 36mg | 7% |
| Vitamin B1 0.15mg | 13% |
| Vitamin B2 0.41mg | 31% |
| Vitamin B3 1.55mg | 10% |
| Vitamin B6 0.50mg | 29% |
| Vitamin B9 77ug | 18% |
| Vitamin B12 0.52ug | 22% |
| Vitamin C 50mg | 57% |
| Vitamin E 0.83mg | 6% |
| Vitamin K 16ug | 14% |
| Minerals | |
| Calcium, Ca 460mg | 35% |
| Copper, Cu 0.19mg | 21% |
| Iron, Fe 1.25mg | 11% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 410mg | 33% |
| Potassium, K 860mg | 25% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 2.64mg | 24% |
| Water | |
| Water 340g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Bolognese-stuffed eggplants
Easy to prepare and incredibly satisfying, it's a must-try for any pasta lover looking to enjoy a low-carb alternative.
06 Mar 2025One-pan gluten-free tomato basil pasta
Perfect for busy weeknights or a simple yet flavorful meal any day of the week.
12 Apr 2025Skinny lemon chicken piccata with capers
Finished with a zesty lemon, caper, and white wine sauce, it's a deliciously lean choice for a satisfying meal.
30 Mar 2025Whole-wheat fettuccine alfredo with parmesan cheese
Experience the comforting, velvety sauce that brings a nutritious twist to your pasta night.
07 Feb 2025Broccolini and chilli spaghetti with pangrattato
Made with fresh parsley, garlic, spicy red chili peppers, lemon zest, and topped with grated parmesan cheese, this flavorful pasta dish is perfect for any occasion.
17 Apr 2025Brutti boni
This easy recipe combines almonds, egg whites, vanilla, cinnamon, sugar, and a touch of flour for a truly irresistible treat.
25 Apr 2025